GLUTEN FREE RUSKS
Bowl 1
Mix the following together:
600 ml buttermilk
4 eggs
1 cup sugar
Bowl 2
Mix the following:
½ cup currants
½ cup pumpkin seeds
2 cups gluten free cornflakes
Bowl 3
Mix the following together:
1 cup oil
225 g melted butter
Bowl 4
Sift together in a big bowl:
3½ cups white rice flour
6 ½ cups gluten free plain flour
10 teaspoons xanthum gum
10 teaspoons baking powder
3 teaspoons salt
Take the flour mix and add seed mix and fold through. Make a well in the middle and add the egg mix and the oil mix. Stir through, then knead gently with your hands. It should be a soft dough. Once mixed, roll into slightly-bigger-than-golf-ball sized balls and place nestled into tins lined with baking paper.
Bake for about an hour and ten minutes at 180ºCelsius (until golden on top).
Remove from tins and gently halve each ball, using a fork.
Place on trays and dry again at 100 ºCelsius for 2-3 hours, until nicely brown and dry.
